I love to grill in the summer. This recipe is perfect to serve when entertaining friends or family, or just an easy meal for any night of the week. You can double the amount and have leftovers to use in many different ways.
In order to get the most flavor, it helps to marinate the chicken for at least an hour. But if you can’t wait that long, even 15 minutes would still give you a delicious result.
Start by putting the boneless, skinless chicken thighs in a large food storage bag.
Then gather your marinade ingredients: juice from 1 medium lemon, extra virgin olive oil, salt, pepper, oregano and thyme.
Mix the marinade ingredients together and pour them into the bag. Seal it, being sure to press all the air out, and smoosh the bag so the marinade coats the chicken evenly.
Place the bag in the refrigerator, preferably for at least an hour.
Preheat a barbecue grill, then place the chicken thighs on the hot grates. At this point I lower the temperature so it doesn’t burn and cause flare-ups.
Turn the chicken after 4-5 minutes. Cook on the other side for a few minutes, then turn again to finish and reach 165 degrees F. It usually takes about 12-15 minutes, depending on the size of the thighs. I like using chicken thighs as opposed to breasts, not only for the richer flavor, but they hold up better and there’s less chance of overcooking them.
Take the chicken off the grill and slice it into bite-sized chunks. The meat is tender, juicy and slightly charred, with the delicious flavors of lemon, oregano and thyme.
On Mondays, I like to serve a big salad for dinner, with some type of protein. This chicken is the perfect thing to have with some mixed greens and ranch dressing.
Just add a bit of salt and pepper to your greens, your favorite homemade or store-bought dressing, toss well, then serve the sliced chicken on top of the salad. Easy, healthy dinner!
Grilled Boneless Chicken Thighs
- 1.3 pounds organic boneless, skinless chicken thighs
- Juice from 1 lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Organic Mixed Greens
- Salt and pepper to taste
- Ranch Dressing
Place the chicken thighs in a large plastic food storage bag. Mix the lemon juice, oil and spices and pour over the chicken. Seal the bag and gently squeeze the chicken pieces to distribute the marinade evenly. Refrigerate for one hour.
Light a barbecue grill and preheat on high for 5-10 minutes. Remove the chicken from the bag and place on the hot grill. Lower the temperature to medium. Grill with the lid closed for 12-15 minutes, turning a few times, until the chicken is thoroughly cooked (165 degrees Fahrenheit). Remove to a cutting board and slice into bite-sized pieces.
Season the mixed greens with salt and pepper. Add ranch dressing and toss. Serve the chicken on top of the salad.
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